Pie “Gerbeaud” (2)





flour 500 grams
margarine 250 grams
fat 200 grams
egg yolks 2 pieces
sugar 3 Art. spoons
yeast 20 grams
milk 10 milliliters
baking powder for the dough 1/2 cans
jam to taste
ground walnuts 200 grams
sugar 200 grams
oil 80 grams
sugar 80 grams
cocoa 20 grams
milk 2 Art. spoons


Cooking method:


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This recipe for Hungarian grandmother (momuki) Monza my husband. 20 g of yeast diluted in 10 ml of milk with 1 tablespoon sugar, flour, fat (or margarine), egg yolks, 2 tablespoons sugar, baking powder and knead the dough, divide into 3 equal chasti.Raskatat rolling pin on the size of the pan (mold) .First layer put in greased baking sheet, put jam (grandmother preferred plum), sprinkle with a mixture of nuts and sugar.



Cover the second reservoir, put the jam and sprinkle with a mixture of sugar and walnut, cover with a layer of a third, pierce it with a fork. Leave on for 30 minutes. Bake at 180-220 degrees.


Cook the frosting for this cake is cooked special as my grandmother told my husband: 80g butter, 80g sugar, 20g of cocoa, 2 tablespoons milk, all mix and simmer. Apply to the cooled cake and the icing hardens when you can cut.

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